We used an oreo crumb crust and added a few cherries to the filling, and it worked well. The surface stayed pasty white, even when we baked it for 15 minutes more than the recommended time, so we ended up putting the oven on broil for a couple of minutes to make it brown. My family thought it tasted even better straight from the fridge the next day.

Reviewer:

Delightful, I used brown sugar instead of white and prebaked the crust wrapping the edge with foil so it wouldn't brown. I also used more flour in the topping and then added sliced candied almonds (Trader Joes) on top of the crumbs - yummy!!

Reviewer:

I was really impressed with this pear pie. However, I did make a couple of changes. I used sugar substitute (my husband's diabetic) and I used Greek yogurt because I didn't have sour cream.
The pie crust I used was made with oil and mixed in the pan and pressed right in the pie plate, not rolled out. The only reason I gave it 4 stars is because I thought the lemon extract was too powerful and took away from any pear flavor. This is definitely a keeper!

Reviewer:

Our neighbors have a pear tree, so we are always baking "pear something". Since he gives me the pears (He never uses them), I always make extra goodies for them. I am not a big fan of apple pie so I was hoping this wouldn't taste like too much like apple pie. It doesn't at all! This is a delicious pie!
I get requests to make this pie from everyone now. :-)
Couple things I do different: double the lemon and almond extracts, and added lots of cinnamon (never measured, just tasted eyeballed it) I also doubled the topping.

Loved this pie, as has everyone who's tried it. I was looking for a pear pie that was not trying to be an apple pie. I used lemon zest in place of lemon extract and doubled the topping recipe. I also pre-baked the crust for 5 minutes before pouring in the filling.